Slow Cooker Cheese Steaks

Although, this recipe is not your traditional cheese steak you would get from Philly, it is a yummy alternative you can make at home. I also make a Philly CheeseSteak Casserole that is quite tasty too!It's not often I get to the City of Brotherly Love where my mom was born and raised, so when I have a hankering for one of their famous sandwiches I make these Slow Cooker Cheese Steaks at home!For one of my mom's big birthdays a few years back, all of us kids and grand kids got together and converged on my mom's house where she lived at the time in Virginia. We rented a van and all piled in and headed to good 'ol Philly! What a trip that was! We went to all of my mom's old stomping grounds and visited her childhood neighborhood. It was super special, and I am so happy to have been able to do that with my mom. We didn't indulge in cheese steaks on that trip, unfortunately. Why, you ask? Well, the reason is a very long story that has to do with a van, a packed city, and family getting on each other's last nerve! 'nuff said ;o)

This sandwich is easy-to-make and satisfying! The combination of flavors works very well, and it is very versatile! It's easy to change things up a little in this recipe to suit your own tastes. I like to use american cheese because it is so creamy, but if you prefer a different cheese don't be afraid to sub in your fave! You want red peppers instead of green-go for it!! I won't tell! I use green mostly because they are cheaper than the red. I'm all about flavor, but I'm also all about saving $$!!

Slow Cooker Cheese Steaks

By Life Tastes Good
Published 04/21/2012

Ingredients

2 pounds beef tri-tip steak or beef chuck roast

salt and pepper to taste

1 cup water, heated

1 tablespoon beef base such as Better Than Bouillion

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2-3 cloves garlic, peeled

4 tablespoons unsalted butter, divided

1 large onion, sliced

1 large green pepper, sliced

8 ounces sliced fresh mushrooms

8 slices white American cheese

1 teaspoon freshly minced garlic

3 tablespoons unsalted butter

4 French sub rolls, split

Instructions

Generously salt and pepper the beef. Heat a grill pan
to 375 degrees F. (mid-high heat) and sear the beef on all sides. About 3-4 minutes on each side to get a good sear.

Mix 1 cup hot water with 1 tablespoon beef base and add to slow cooker with 1 tablespoon red wine vinegar, 1 tablespoon Worcestershire, 2-3 cloves garlic, and seared beef. Turn slow cooker on low and cook 3-4 hours or until beef is tender. Keep in mind this cook time will vary depending on the thickness of the meat you are using. If you are cooking a tri-tip it might only be 2-3 hours, but if you are cooking a beef chuck roast it will be a good 4 hours or more if very thick.

About an hour before the meat is done, heat 2 tablespoons butter in a large skillet over medium heat. Add onions and a pinch of salt. Reduce the heat to mid-low and cook for 30 minutes, stirring occasionally, to caramelize the onions. Add another 2 tablespoons butter to the skillet and melt. It's okay if the onions aren't quite done yet as we are going to cook the rest of the vegetables and the onions will finish up. Add the mushrooms and saute until they begin to sweat and soften - about 5-7 minutes. Add peppers and cook until tender - about 5 -7 minutes more depending on how you like your peppers. When meat is done, turn off slow cooker and preheat the oven to 350 degrees F.

Slice beef thinly and divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices of cheese and wrap loosely in foil. Bake sandwiches in preheated oven for about 10 minutes until cheese is nice and melted. Serve hot sandwiches with reserved broth, if desired.

I'm so glad to see a Philly Cheesesteak sandwich listing Beef Chuck Roast as the meat to use. I must say that this is how I learned to make it, from an older man who lived in Philly back 6 decades ago making these delights for the public. And for those who don't know, Cheese Whiz is not original to the sandwich.

I personally enjoy rolling up my sleeves and eating a "6-8 napkin" Philly cheese. Thanks for posting this. I am glad I have a healthier option using the crock.

Thanks for sharing all the great info, Gregory! I'm so glad you like the recipe and happy to know that the chuck roast is considered authentic. Even more happier to know that cheese whiz is not original. Thanks for stopping by :)

Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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